Hard edges on cake baked in convection oven!! Help!!

Help!! I am baking cakes in a commercial convection oven. The edges of the cakes are getting rock hard. I have lowered the temp, placed pans at least 2" apart. I am also watching the time carefully. The oven is a Garland gas oven. Any help would be appreciated

Youll probably have to start over : ( but next time, use a metal flower nail. Turn it upside down and place in center of pan. Then pour your mix. When baking 12 & 16" cakes, I always use the nail for even baking. Hope this helps!

When I first used my commercial convection ovens in the shop, I got hard edges and I just cried. with some experimentation, I found the right "recipe": Lowered temp (significantly!); baking strips (always!) and I sat a pan of water in the corner of the oven. The water was the big trick. No more hard edges or corners, ever.